The Best Banana Nut Muffins
This is the best Banana Nut Muffin recipe. Incredibly moist and light, these homemade banana nut muffins are filled with rich, sweet banana flavor and crunchy walnuts in every bite. This recipe comes together in just a few minutes and is a great way to use up overripe bananas.
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Why This Recipe is So Good
- Perfectly sweet and flavorful banana nut muffins make the perfect grab-and-go snack.
- These homemade banana nut muffins are great to meal prep ahead of time. All you need are a few pantry ingredients, and in no time, you’ll have a delicious treat. They keep really well in the fridge or the freezer.
- You can easily customize this recipe according to your taste or depending on what you have on hand. Add in chocolate chips, omit the nuts or add in a handful of fresh or frozen blueberries or a drizzle of almond butter.
Recipe Ingredients
Ripe bananas – The more brown spots that are on your bananas the better. They will be sweeter and give a richer and more stronger banana flavor. You will need 3 – 4 ripe bananas for this recipe.
Melted Butter – You can use either melted unsalted butter or vegetable oil. It keeps the muffins moist and tender.
Cane sugar – Keeps this muffins extra moist and perfectly sweet.
Vanilla extract – Pure vanilla extract adds great flavor to the muffins. Vanilla bean paste is delicious as well.
Walnuts – This recipe uses ¾ cup of chopped raw walnuts, so there’s a nutty crunch in every bite. Can swap for chopped pecans or omit entirely.
How to Make The Best Banana Nut Muffins
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Mash bananas
In a large mixing bowl, mash the ripe bananas with a fork or a potato masher until it is mostly smooth. Mix in eggs until combined. Then add the melted butter or vegetable oil, cane sugar, and vanilla extract. Whisk until everything is combined.
Whisk together dry ingredients
In a medium mixing bowl whisk together flour, baking powder, baking soda, ground cinnamon and salt until combined.
Combine ingredients together
Next, add all the dry ingredients to the wet ingredients. Mix until everything is combined and there aren’t any more flour streaks. Be careful not to overmix because the muffins can turn out tough.
Gently fold in the chopped walnuts. Then fill each muffin liner most of the way up with the muffin batter.
Bake and enjoy
Bake until the tops of the muffins are golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool on a wire rack. Enjoy!
Looking For More Recipes?
- Starbucks Copycat Banana Nut Bread
- Pumpkin Spice Banana Bread
- Banana Bread Bundt Cake
- Lemon Blueberry Muffins
- Blueberry Cranberry Muffins
- Orange Cranberry Muffins
- Lemon Blueberry Pound Cake
- Bakery-Style Strawberry Muffins
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The Best Banana Nut Muffins
Equipment
- 12-count muffin pan with paper liners
- Potato masher
Ingredients
- 1 ½ cups mashed ripe bananas about 3 – 4 medium bananas
- 2 large eggs room temperature
- ½ cup unsalted melted or neutral tasting vegetable oil
- 1 cup granulated white sugar
- 1 ½ teaspoon pure vanilla extract or vanilla bean paste
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¾ cup raw walnuts roughly chopped
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a muffin pan with paper liners.
- In a large mixing bowl, mash bananas with a potato masher or a fork until smooth. Whisk in eggs, then add in the melted butter, cane sugar, and vanilla extract. Mix until combined.1 ½ cups mashed ripe bananas, 2 large eggs, 1/2 cup unsalted, 1 cup granulated white sugar, 1 ½ teaspoon pure vanilla extract
- Combine all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a medium-sized bowl. Add flour mixture to the eggs/ banana mixture. Mix until there aren’t any more streaks of flour. Be careful not to overmix the batter!1 ½ cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, ¾ teaspoon ground cinnamon
- Fold in chopped walnuts. Then fill each muffin liner most of the way up with muffin batter.¾ cup raw walnuts
- Bake for 20 – 25 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean. Allow to cool on a wire rack, enjoy!
Sounds real good, must try it
Thank you
Of course, Wanda! Hope you love them!
Thanks for an easy and good recipe
Thank you Harlene! So glad you love them! 🙂
This is a really great recipe even though I’m not a fan of nuts.
Thank you!